Quinoa Salad
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A salad with quinoa and pomegranates
  • 60ml lemon juice
  • 125ml olive oil
  • 1 garlic bulb, minced
  • 2ml fine cumin
  • 15ml olive oil
  • 1 red onion, chopped
  • 4 baby aubergines, sliced
  • 1.25ml salt
  • 170g (250ml) Shogun tri-coulour quinoa, rinsed in cold water
  • 250ml pomegranate seeds
  • 125ml micro herb leaves
  1. Mix the lemon juice, olive oil, minced garlic and cumin together and set aside.
  2. Heat the 15ml olive oil in a saucepan and sauté the red onion and the aubergines until soft and fragrant.
  3. Add 500ml water and salt to the saucepan. Bring to a boil.
  4. Add the quinoa and cover with a lid. Reduce the heat and simmer for 15 minutes or until all the water has been absorbed.
  5. Transfer to a serving dish and cool down slightly. Add the pomegranate seeds and micro herb leaves.
  6. Drizzle with the salad sauce and serve as a side- or main dish.
Recipe by Pink Polka Dot Food at http://www.pinkpolkadotfood.com/quinoa-salad/